Sunday, July 16, 2017

Making Taro Chiffon Cake

Last weekend I was on a shopping frenzy with my SIL while our husbands stayed at her house with the kids. Both of us were basically burning our cash in exchange of baking goodies and cheap butter at a famous baking shop in Puchong. LOL.

Actually, I was looking for Taro Powder and Poppy Seed there because I wanted to try making some cakes with those but could not find any in that shop. Luckily, I found Taro Essence there so yeah... "No Taro Powder, No Worries."

I was also hunting for a new chiffon tin because the one that I already owned for 6-7 years now is way too big. A large chiffon cake tin is more suitable for recipes that use 9-10 eggs and above and I intended to make smaller chiffon cakes for the longest time now so we don't have to deal with so much leftovers if we could not finish the cake after 2 days.

Faced with so many choices of chiffon cake tins in that shop, I, one true blue Virgo, naturally became very indecisive. I spent nearly half an hour standing in front of the tins' shelves basically trying to decide whether I should get the 20cm or 23cm chiffon cake tin. After much deliberation (and lack of legwork at home prior to going to the shop), I purchased the 23cm tin.

Alas, after trying the 23cm tin twice, I realized that I should have bought the 20cm tin if I were to bake chiffon cakes using 6-7 eggs in order to get a tall cake. What to do now... Since I already bought the slightly bigger tin, I have to accept slightly shorter chiffon cakes (again) and consider buying a new one again, provided if my husband doesn't nag at me for potentially hoarding various cake and bread tins in our kitchen.

Today, I tried baking chiffon cake in Taro flavor for the first time. It's surprisingly pretty good... especially since I am never a fan of Taro cakes or drinks before.

So pretty, aren't they?

(source: @tintinrayner)


Group A:

6 Egg yolks
100cc Milk
60gr Vegetable Oil
1 tsp Taro Essence or Taro Powder
120gr Cake Flour
1/4 tsp Baking Powder, optional
30gr Sugar

Group B:

6 Egg Whites
90gr Sugar
1/4 tsp Cream of Tar-Tar (COT)
1/4 tsp Salt

Soft and fluffy purple chiffon cake.

  1. Group B: Beat egg whites, salt and COT until foaming. Gradually add sugar in few batches using high-speed electric mixer until stiff peaks form. Set aside.
  2. Group A: Whisk egg yolks and sugar until they change color or a little pale. Pour the remaining ingredients and mix well.
  3. Fold the egg whites to the cake batter using spatula until well incorporated. 
  4. Pour the cake batter onto a chiffon cake tin (do not grease the tin).
  5. Bake the cake in a preheated oven at 160 C for 55 minutes or until it's done.
  6. Invert the cake tin until the cake is cooled before removing the cake from the tin.


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